Edible Flower Canapés

By DeliciouslyDished

This is a great basic canapé recipe that is topped with edible flowers and herbs. You can also top with some thin slices of smoked salmon, or proscuitto - be imaginative with this basic recipe!

Ingredients

• 6 ounces cream cheese
• salt
• 2 tablespoons fresh chives, finely chopped
• 1 package melba toast or a few slices of sandwich bread, crusts removed and cut into rectangles
• edible flowers such as borage, nasturtiums, calendula (just the petals), rocket and johnny-jump-ups
• herb leaves such as dill, fennel, chervil, nasturtiums leaves

Details

Servings 20
Adapted from growntocook.com

Preparation

Step 1

Prepare the cream cheese mixture in advance, but don’t make the canapés more than a couple of hours before serving. The melba toast tends to go soft, so if you need to make them in advance, bread would be a better option.

In a medium bowl, beat the cream cheese with a wooden spoon. If it’s very thick, add a tablespoon of milk (or water) to achieve an easily spreadable consistency. Add the chives and salt to taste. Spread the cream cheese mixture on the toasts (or bread rectangles) and decorate with edible flowers and herb leaves. Cover loosely with a plastic wrap and refrigerate until needed.